- Wiping cloths
- Washing fruits and vegetables
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
|
09/09/2015 | Follow-up (Food) | 96 |
- Critical: Food in good condition, safe, and unadulterated
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Wiping cloths
- Washing fruits and vegetables
- Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/27/2015 | Complete (Food) | 84 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition
- Water and ice from approved source
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
02/03/2015 | Complete (Food) | 94 |
- Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
- Critical: Toxic substances properly identified, stored, used (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/22/2014 | Follow-up (Food) | 93 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Toxic substances properly identified, stored, used
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Food properly labeled
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/11/2014 | Complete (Food) | 84 |
- Critical: Food received at proper temperature (repeated violation)
- Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/21/2014 | Follow-up (Food) | 91 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Food received at proper temperature
- Critical: Req recrds avail:shell stock tags, parasite dest.
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Critical: Handwashing sinks proplery supplied and accessible
|
04/10/2014 | Complete (Food) | 81 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
|
11/27/2013 | Follow-up (Food) | 96 |
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- In-use utensils
|
11/18/2013 | Complete (Food) | 86 |
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